Rainbow's End Rocky Road Candy
Adapted from: “The Great Book of Chocolate” by David Lebovitz
Makes: about 12-16 chunks
  • 10 ounce package mini marshmallows
  • 1 ¼ pounds semisweet chocolate, chopped
  • 2 cups roasted, unsalted peanuts
  • Optional: 2-3 tablespoons sprinkles (rainbow chips or nonpareils)
  1. Line a baking sheet with parchment paper.
  2. To temper chocolate: Put 16 ounces of the chopped chocolate in a large heatproof bowl over a saucepan of simmering water. Stirring continually, until all of the chocolate is melted, then remove the bowl from the water.
  3. Stir in the remaining chopped chocolate. Allow the chocolate to stand, stirring occasionally, until the temperature drops to the low 80 degree range.
  4. Place the bowl back over the simmering water for 3-5 seconds, then stir. Repeat the 3-5 second bursts of heating and stirring until the temperature just reaches between 88 and 91 degrees F. If the temperature is allowed to go higher, the tempering process will have to be repeated.
  5. Immediately add the marshmallows and peanuts. Toss to coat.
  6. Spread the mixture on to baking sheet in a rough rectangle shape, about 1 ½” – 2” thick.
  7. Optional: Sprinkle with rainbow chips or nonpareils.
  8. Chill until firm (about 15 minutes), then cut into chunks.
  9. Store at room temperature in an airtight container for up to 2 weeks.
Packing tips
Rocky Road should only be sent in cold weather care packages. Both the chocolate and marshmallows will melt in summer heat. Place the Rocky Road candy chunks in a large zip lock bag and seal, removing as much air as possible. Pack the filled ziplock bag inside a plastic storage container.
Recipe by The Monday Box at http://themondaybox.com/2015/03/rainbows-end-rocky-road-candy/